Name: Moo Goo Gai Pan
Prep time: 10 min
Cook time: PT-489356H41M17S
Total time: PT-489356H41M17S
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 1 cup white button or shiitake mushrooms, sliced; 1 cup snow peas; ½ cup carrots, thinly sliced; ½ cup bamboo shoots; ½ cup sliced water chestnuts; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 2 green onions, chopped; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; ½ cup chicken broth; 1 tablespoon cornstarch (plus 1 tbsp water for slurry); 1 teaspoon sesame oil; 2 tablespoons vegetable oil; Salt and black pepper, to taste; For marinade:; 1 tablespoon soy sauce; 1 teaspoon cornstarch; ½ teaspoon sesame oil

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Moo Goo Gai Pan is a classic Chinese-American stir-fry dish made with tender slices of chicken, crisp vegetables, and earthy mushrooms in a light, savory sauce. It’s mild, comforting, and quick to prepare—perfect for a weeknight dinner or when I want something healthier that still satisfies.

Why You’ll Love This Recipe

I love Moo Goo Gai Pan because it’s light yet full of flavor. The combination of chicken and vegetables like snow peas, water chestnuts, and mushrooms keeps things crisp and fresh, while the simple garlic and ginger sauce ties it all together. It’s not spicy, so it’s a great choice when I want something mellow but still delicious. Plus, I can throw it together in under 30 minutes, making it one of my go-to easy meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast, thinly sliced
White button mushrooms or shiitake mushrooms, sliced
Snow peas
Carrots, thinly sliced
Bamboo shoots
Water chestnuts
Garlic, minced
Fresh ginger, grated
Green onions, chopped
Soy sauce
Oyster sauce
Chicken broth
Cornstarch
Sesame oil
Vegetable oil
Salt and pepper

directions

I start by making a quick marinade with soy sauce, cornstarch, and a bit of sesame oil, then toss in the sliced chicken and let it sit for about 10 minutes.
While the chicken marinates, I prep the vegetables so they’re ready to stir-fry quickly.
I heat vegetable oil in a large skillet or wok over medium-high heat, then cook the chicken until it’s no longer pink and remove it from the pan.
In the same pan, I add a bit more oil and stir-fry the garlic and ginger for about 30 seconds.
I add the mushrooms, carrots, snow peas, bamboo shoots, and water chestnuts, stir-frying until just tender-crisp.
I return the chicken to the pan and pour in a sauce made from chicken broth, oyster sauce, and a cornstarch slurry to thicken.
I toss everything together until well coated and heated through, then garnish with green onions before serving.

Servings and timing

This recipe makes about 4 servings and takes roughly 25–30 minutes from start to finish. It’s perfect for a fast, healthy dinner.

Variations

Sometimes I swap the chicken for shrimp or tofu when I want a different protein. I’ve also added broccoli, bell peppers, or baby corn depending on what I have in the fridge. If I want it a bit spicier, I toss in a dash of chili oil or a few red pepper flakes. For a low-sodium version, I use reduced-sodium soy sauce and skip the salt entirely.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to keep the sauce from getting too thick. It can also be microwaved in short bursts, stirring in between.

FAQs

What does Moo Goo Gai Pan mean?

It’s a Cantonese-American name that loosely translates to “mushroom chicken slices.” “Moo goo” means mushrooms, “gai” is chicken, and “pan” refers to slices.

Can I use other types of mushrooms?

Absolutely. I often use white button or cremini mushrooms, but shiitake or oyster mushrooms add an even deeper flavor.

Is Moo Goo Gai Pan spicy?

Not at all. It’s a mild dish, which makes it perfect for anyone who prefers less heat. I can always add spice if I want more kick.

What should I serve with this dish?

I usually serve it with steamed white rice or brown rice, but it also goes well with fried rice or lo mein noodles.

Can I meal prep this dish?

Yes. I often prep the veggies and chicken ahead of time and store them separately in the fridge. Then I just cook everything fresh in one pan when I’m ready.

Conclusion

Moo Goo Gai Pan is a simple, wholesome dish that never goes out of style. I love how quick it is to prepare and how easy it is to customize with whatever vegetables or protein I have on hand. It’s light, flavorful, and always a hit at the table. Whether I’m feeding the family or just looking for a fast stir-fry fix, this dish always delivers.